Snacks and Light Meals Recipes - Crab Rolls Recipe

  
 

Snacks and Light Meals Recipes - Crab Rolls Recipe

Ingredients

Serve 6-8

Wrappers:

  • 4 tablespoons plain flour

  • 1/2 teaspoon salt

  • 4 tablespoons water

  • 4 eggs, beaten

  • 1 tablespoon plain flour blended with 1 tablespoon water

  • vegetable oil, for deep-frying 

Filling:

  • 2 tablespoons vegetable oil

  • 1 egg, beaten

  • 1 spring onion, shredded

  • 300 g/10 oz crab meat, flaked

  • 1 tablespoon dry sherry

  • salt and pepper

  • 1 tablespoon corn flour blended with 3 tablespoons water

Method:

  1. To make the wrappers, sift the flour and salt into a bowl, then gradually beat in the measured water and eggs to form a smooth batter.

  2. Place a small lightly oiled frying pan over moderate heat and pour in 4 tablespoons of batter, rotating it until the base is covered. Cook until the edges curl then flip over and cook the other side. Cook all the pancakes in this way.

  3. To make the filling, heat the oil in a frying pan, add the egg, spring onion and crab meat, and stir-fry for a few seconds. Add the sherry and salt and pepper.

  4. Blend the corn flour with the measured water and add to the pan, stirring until thickened. Remove from the heat and cool.

  5. Place 2 tablespoons of the filling on half of each pancake. Fold over the other half, fold in the sides, roll up and seal with the flour and water paste.

  6. Heat the oil in a wok or deep frying pan to 180-190°C (350-375°F) or until a cube of bread browns in 30 seconds, and deep-fry the crab rolls, a few at a time, until golden brown all over.

  7. Drain on kitchen paper and cut into pieces diagonally. Serve immediately.